Whole-Wheat Canadian Apple Pie

Name: Whole-Wheat Canadian Apple Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 pie, 6-8 serving(s)
Ingredients: 157.80 ml butter, softened; 73.94 ml maple syrup; 1 vanilla bean; 3 eggs; 78.78-118.29 ml spelt, finely ground or 78.78-118.29 ml whole wheat flour; 4.92 ml baking powder; 315.37 ml rolled oats (crush them a bit in a food processor); 604.63 g apples, peeled and diced (sweet or tart it's up to you); 59.14 ml sultana; 59.14 ml butter, chopped into flakes; 78.78 ml sliced almonds

Submitted by Nellinka

"I found this one in a Dr. Oetker cookbook. I used spelt bran instead of finely ground spelt and it turned out fantastic, so I think spelt flour - or any other whole wheat flour for that matter - would do the same trick."

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photo by Nellinka

Ready In:: 1hr 10mins
Ingredients:: 11
Yields:: 1 pie
Serves:: 6-8

ingredients

157.80 ml butter, softened
73.94 ml maple syrup
1 vanilla bean
3 eggs
78.78-118.29 ml spelt, finely ground or 78.78-118.29 ml whole wheat flour
4.92 ml baking powder
315.37 ml rolled oats (crush them a bit in a food processor)
604.63 g apples, peeled and diced (sweet or tart it's up to you)
59.14 ml sultana
59.14 ml butter, chopped into flakes
78.78 ml sliced almonds

directions

Preheat oven to 375-400 °F.
Beat butter in a large bowl until creamy (about 30 sec.).
Gradually add maple syrup and vanilla seeds.
Beat until the mixture becomes creamy and then stir in the eggs, one at a time.
In a separate bowl mix spelt, rolled oats and baking powder.
Gradually add the dry mix to the butter-egg mixture. Stir well.
Put 2/3 of the mass in a well greased 9 inch pan and smooth down.
Peel the apples and cut them into small pieces and spread them on the batter.
Scatter sultanas over the apple fill.
Using 2 teaspoons, spoon the remaining batter into heaps and spread them over the apples.
Spread sliced almonds and butter flakes over the pie.
Bake at 375-400°F for 50-60 minutes. Check it after 35 minutes and cover with foil if the surface gets too brown.
Serve with whipped cream or maple or ginger syrup. (I use Recipe #123111).